INGREDIENTS
1 tbsp
olive oil
1
small white onion, peeled and diced
1
jalapeño, cored (seeds removed) and diced
4 cloves
garlic, peeled and minced
1 cup
vegetable stock
4 4 ounce cans
diced green chiles
1 1/2 tsp
ground cumin
1 tsp
fine sea salt
1/2 tsp
freshly-ground black pepper